MJ's Moderation

Corned Beef & Cabbage

"...Always after me Lucky Charms!" -- We're not Irish, but knowing the Vikings pillaged the Emerald Isle centuries ago, I'm sure there's a bit of mixed blood flowing through our veins.  (Or so our family's red hair and freckles would lead us to believe.)

This recipe is meant for a slow-cooker or crock pot.  If you don't have one, a large soup kettle kept on low heat for the better part of a day could also work, if watched and stirred occasionally.

INGREDIENTS:
6 medium peeled carrots, cut into pieces
1 3- to 4-pound corned beef brisket
1 large yellow or white onion
1/2 head cabbage, cut into wedges
1-1/4 cup water
Seasonings: 1/2 tsp. mustard seeds, 1/4 tsp. carraway seed, 1/4 tsp. black pepper, 2 bay leaves.

Put all ingredients in slow cooker in order listed above. (We used Boar's Head Corned Beef.) Cover and set on high for 4 hours, push cabbage wedges down, and then turn to low for remaining 2 hours.  -- or follow your own cooker directions. 

Drain beef when done and slice.  Transfer onions, carrots, and cabbage into a separate bowl, making sure bay leaves are removed. Serve with boiled red potatoes and rye bread and yellow mustard.

Thai-Turkey Lettuce Wraps

INGREDIENTS
1 lb. lean ground turkey
1/3 cup Asian-Sesame dressing (I use "Ken's" brand)
sprinkle of red pepper flakes (optional)
1 clove minced garlic

Saute turkey in covered skillet until juice runs clear. Drain any excess fat and add the dressing, pepper flakes, and the garlic. Heat through and keep warm.

Arrange the following on a serving platter:
1 cup carrot shreds
1 cup fresh bean sprouts
1 large red pepper, julienned
1 medium red onion, halved & thinly sliced
1 large or 2 small heads of Boston (butter-head) lettuce - full leaves separated, washed & dried.
1/2 cup chopped peanuts
1 lime - cut into wedges

In small bowls, set out a variety of dipping sauces:

• Additional asian-sesame dressing
• Soy sauce/rice vinegar mixture (1/4 cup soy, 2 T. rice vinegar)
• Thai-peanut sauce. (Sold in the Asian food section of most grocery stores.)

Using the lettuce leaves as wrappers, fill with available ingredients. Squeeze a little lime juice over the top & drizzle with desired sauce. Top with chopped peanuts; roll-up & eat! Serves 4.

Pear Tart

Pre-made pastry makes this rustic dessert a snap!
INGREDIENTS:
1 Pillsbury ready-made pie crust
3 ripe Bartlett or D'Anjou pears
Juice of 1 lime
1 Tbsp. sugar
2 Tbsp. red currant jelly
Ground cinnamon - optional
Blackberries for garnish

Slice the pears thinly & place into a medium size bowl. Toss with 1/2 of the lime juice & 1 Tbsp. of sugar. Place jelly and remaining lime juice in small pan over low heat until melted & smooth.

Unroll crust & center over 9 or 10 inch pie plate, allowing the edges to go up the sides. With a pastry brush, brush currant-lime mixture over bottom of crust. Arrange pear slices in a circular design on crust, starting on the outside of crust working inward. Place 3 large blackberries in the center. Brush pears & berries with more of the currant-lime mixture. Next, fold edges of pastry evenly over sides of pears - keeping center open.

Prick folded edges of pastry with a fork. Brush the overlapping crust with the currant-lime mixture and sprinkle with additional sugar. Bake at 425 degrees for 30-35 minutes.

Cool and serve slices with a spinkle of cinnamon and whipped cream -- along with fresh blackberries and a pear slice for garnish.